Serve this snack or entrée with skewers for dipping
the croûtons fondue-style into the molten cheese.
1camembert round (200gm)1rosemary sprig, torn60 mlaromatic white wine, such as pinot grisConfit garlic150 mlolive oil16garlic clovesGarlic and herb croûtons¼ cupcoarsely chopped flat-leaf parsley¼ cupcoarsely chopped basil200 gmday-old crusty white bread, chopped into large cubes
For confit garlic, place oil and garlic in a small saucepan over very low heat and cook until garlic is pale golden and very tender (18-20 minutes). Cool in oil, then drain and reserve garlic and oil separately.
For herb croûtons, blend herbs and garlic oil in a bowl. Add croûtons, toss to coat and season to taste.
Preheat oven to 190C. Place 2 sheets of baking paper about 35cm long on a bench. Place camembert on top, scatter with rosemary and confit garlic cloves and pull up sides of paper to form a cup shape. Pour wine over cheese, then wrap, tying securely with string. Place camembert in an ovenproof dish and bake for 10 minutes, then scatter croûtons on an oven tray and bake until camembert is hot and melting and croûtons are golden and crisp (15 minutes). Serve hot.